Mango Ice Cream Cake

Remove the skin from the mangos and cut the flesh from the core. Grind in a hand mixer, pass through a sieve and flavor with Grand Marnier. Beat the yolks and sugar in a bain-marie until creamy. Fold in citrus juices and mango puree. Cool in iced water while stirring. Fold in whipped cream, meringue pieces and pistachios. Fill into a guglhupfform. Cover with plastic wrap and freeze in freezer for a few hours.

To serve, dip the mold in hot water for a few seconds until the ice cream thaws a tiny bit around the edges. Cover with a plate, turn to the other side and invert. Drizzle whipped cream along the ribs to the edge, smooth out the hips. Fill berry fruit in the center and sprinkle pistachios all together.

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